Very nice and crispy japanese fritters (pakoras), which can be easily made at home with a handful of ingredients. Crunchy on the outside and tender vegetables inside, these tempura are very yum. Enjoy tempura on a rainy day with your family or friends with a cup of freshly brewed tea or coffee for your evening snacks or high tea. No one will deslike these tempura and surely you’ll make them often.

Servings: 4-5
Calories: 400 per person
Preparation Time: 15 minutes
Cooking Time: 15 minutes

Ingredients:

1/2 cup Tempura flour/ Cornflour
1/2 cup Water/ Soda Water
Salt to taste
1/2 tsp. Baking Powder
10-12 Baby Corns
2 Medium Carrot
1 Brinjal
Oil to deep fry

Method:

1. Wash, clean and cut the carrots and brinjal into thick batons/ sticks and keep the baby corns whole.
2. Heat sufficient oil in a deep wok.
3. Mix the cornflour, salt and baking powder in a bowl.
4. Once the oil is heated, add the water or the drinking soda and mix well to make a dropping consistency batter.
5. Dip the pieces of vegetables one by one into the batter and drop them into the oil.
6. Fry till it turns golden and crispy and put on an absorbant paper.
7. Fry all the batches and serve with sweet chilly sauce, wasabi or your favorite sauce.

Notes:

1. Don’t add baking soda, if using drinking soda in place of water.
2. You can add flavorings to the batter like pepper powder, wasabi paste, etc.
3. Don’t over brown the tempura. Take it out of the oil as soon as it turns golden